Flourless Brownies

If I had to pick a favourite dessert, I think brownies would be have to be it. These brownies are rich, gooey & delicious. They are made with 72% dark chocolate, real Irish butter and coconut sugar for sweetness. They are also gluten-free and grain-free. They are perfect party food and make for a delicious end to any meal. They are quite rich so go for smaller squares than your average brownie. They are nice served with whipped cream, coconut cream or even a little thick natural yoghurt for a hint of sour to act as the perfect foil to the sweetness of the brownies.

Ingredients:

  • 225g dark chocolate, 72% cocoa solids
  • 225g butter
  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 225g coconut nectar
  • 225g ground almonds
  • Pinch of sea-salt

Method:

  1. Preheat oven to 170°C/325°F/Gas 3.
  2. Grease and line a 20cm square cake tin.
  3. Melt the dark chocolate with the butter using a double boiler.
  4. Meanwhile, whisk the eggs, vanilla extract and coconut nectar together in a large bowl.
  5. Once the dark chocolate and butter have melted to a smooth consistency, pour over the egg mix and whisk to combine.
  6. Add the almonds and sea-salt and bring the mix together using a spatula.
  7. Pour the mix into the prepared cake tin and bake for 25-30 minutes.

 

Jam Thumbprint Cookies

The thought of jam cookies bring about warm childhood memories. This version is vegan, dairy-free, gluten-free and grain-free but still managed to pass the kiddy taste test. These little nuggets of joy are the perfect treat to have with a cup of tea or coffee when you are craving something sweet. I used a homemade raspberry jam made with unrefined sugar to spoon into the centre of the cookie, you could also make your own chia jam if you are looking for a lower sugar option. Health foods shop also stock low sugar jams that are sweetened with fruit and natural fruit juices.

Ingredients:

  • 4 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 175g ground almonds
  • ¼ tsp bread soda
  • Pinch of sea-salt
  • 2 tbsp raspberry jam

Method:

  1. Preheat oven to 170°C/325°F/Gas 3.
  2. Lay a sheet of baking paper on a baking tray.
  3. Whisk together the coconut oil, maple syrup & vanilla extract.
  4. In a separate bowl mix the ground almonds, bread soda and sea-salt together.
  5. Pour the wet ingredients over the dry ingredients & stir to combine.
  6. Scoop tablespoons of the mix into your hands and shape into balls.
  7. Place these down on the prepared baking sheet and using your finger make a small indent in the middle.
  8. Spoon a tiny bit of jam into each indent, then transfer to the oven to bake for about 10 minutes or until golden. 
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Chocolate Coconut Bites

These little bites of heaven are a play on the 'Bounty' bars I grew up eating. This version is a little healthier of course but is rich & flavoursome with addition of dark chocolate & real pieces of coconut.

Serves 12

Ingredients:

  • 240ml coconut milk
  • 60ml coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of sea-salt
  • 225g desiccated coconut
  • 400g dark chocolate, 72% cocoa solids

Method:

  1. Grease and line a 20cm square tin.
  2. Whisk together the coconut milk, coconut oil, maple syrup, vanilla extract and sea-salt. Once well combined add the desiccated coconut and beat together.
  3. Pour the coconut mix into the prepared cake tin and transfer to the freezer for at least 2 hours. Take out of the freezer at this point and cut into bite sized bars. Freeze again for a further 30 minutes.
  4. Melt the chocolate over a double boiler, being careful to not allow the chocolate to burn.
  5. This is the messy part; cover the coconut bars with the melted dark chocolate. You can apply two thin coats of the chocolate for a more even finish if you wish.
  6. Once covered, transfer to the fridge to set.

Grilled Artichokes With Aioli

When you are lucky enough to have fresh globe artichokes available near you and in season, there is nothing better than simply cooking them on the grill and serving with a delicious homemade aioli. It makes for a stunning sharing platter to begin a meal or as part of a larger mezze style dinner.

Ingredients:

Artichokes:

  • 3 artichokes, trimmed
  • 1/2 lemon, juiced
  • Extra-virgin olive oil, for brushing

Aioli:

  • 1/2 clove garlic
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 tsp cider vinegar
  • 250ml extra-virgin olive oil
  • Sea-salt and black pepper, to taste

Method:

Artichokes:

  1. Fill a large bowl with cold water and the squeezed lemon juice.
  2. Cut the artichokes in half lengthways.
  3. Place the artichoke halves into the bowl to prevent browning.
  4. Bring a large pot of water to the boil.
  5. Cook the artichokes for about 15 minutes over a medium heat.
  6. Meanwhile begin heating a grill pan or barbecue.
  7. Drain the artichokes and brush with a little a little olive oil.
  8. Grill the artichokes for about 10 minutes or until lightly chargrilled and cooked through.

Aioli:

  1. Crush the garlic to a paste with a pinch of salt.
  2. Whisk the garlic paste, egg yolks, dijon mustard and cider vinegar together.
  3. Add the oil a little at a time, whisking constantly.
  4. By the time all of the oil has been added you should have a thick, glossy mayonnaise.
  5. Taste and add more salt, black pepper or vinegar as necessary.

Sunshine Smoothie

This is a really nourishing smoothie which is perfect for mornings when you want something that is quick and easy to make. It contains good fats from the coconut milk and milled flaxseed to help you feel satiated. Bee pollen is a true containing most nutrients required by humans, such as free amino acids, B-vitamins and Vitamin C, D and E.

Sunshinesmoothie.jpg

Ingredients:

  • 2 oranges, juiced
  • 1 banana, peeled and chopped
  • 1 lime, juiced
  • 250ml coconut milk
  • 1 tbsp milled flaxseed
  • 2 tsp bee pollen

Method:

  1. Place all the ingredients into a food processor and blend until smooth.
  2. Pour into glasses and serve.